Here we go another cozy filling fall recipe! Potatoes Au Gratin are always yummy and this is just a slight twist for the season, Butternut Squash Gratin. It is everything cheesy and good about the classic with some added flavor. 

Ingredients:

• 2-3 lbs of Butternut Squash, peeled, seeded and sliced in thin slices (About ¼ inch)

• 1 large yellow or sweet onion, thinly sliced
• 2 cloves of garlic, minced
• 12 oz Cheddar cheese, graded
• 1 ½ cups of heavy cream
• 1 cup bread crumbs
• 4 tablespoons of unsalted butter
• ¼ cup of olive oil, plus 1 tablespoon for the breadcrumbs
• 1 teaspoon minced thyme
• 2 teaspoons of salt
• ¼ teaspoon found pepper

Directions:

1. Preheat the oven to 350° and grease a baking dish (8x11 or 10x12 shallow dish should work) with 2 tablespoons of butter.

2. In a heavy duty pot, on medium heat, add remaining butter and olive oil and sauté the onions, garlic, thyme, salt and pepper until onions are soft and translucent.
3. Lower the heat of the onions and add in squash and carefully mix. This is to season all pieces of squash for about 5-10 minutes but you do not want the squash to fall apart.
4. In a small bowl, mix together bread crumbs, 1 tablespoon of olive oil and 4 oz of cheddar cheese
5. In your prepared baking dish, add ½ of the squash and top with 4 oz of the cheese. Then add the rest of the squash and the last 4 oz of cheese. 
6. Pour cream over the layers and top with handfuls of bread crumbs being sure to spread evenly over the squash.
7. Place in the oven for 40- 45 minutes until the tops of the breadcrumbs are brown, the cheese is completely melted and the squash is super tender when a knife is inserted into the middle.
8. Serve warm.

Watch the Instagram reel here.

Enjoy!

Elizabeth